Tuesday, October 02, 2007

Lemon and Raspberry Muffins



I woke up one Sunday morning, and was suddenly felt like baking. I decided that I wanted to try Bill Granger's famous coconut bread, to use up my remaining shredded coconut. So, I started pottering around the kitchen: turning on the oven, measuring out the coconut, and so on. However, disaster struck when I realised that the recipe needed 2 eggs, and I only had 1.


I didn't want to walk to the shops, but I still wanted to bake (obviously), so I had a flick through my recipe books to try and find a suitable breakfast recipe with easy ingredients. The solution? Nigella's lemon and raspberry muffins, from How to be a Domestic Goddess. I always seem to have a stash of frozen raspberries in the freezer, as I feel compelled to stock up when they're on special at the supermarket. Additionally, these muffins contained lemon juice and milk, rather than the more recherché buttermilk that many muffins need.


It worked, more so than the buttermilk that I've tried in the past. I think this could even be the best muffin recipe I've made. They were tender and light, and had a lovely crispy top. Just like the trendy muffins I buy for breakfast in dingy laneway cafes when I'm running late for class or work. Yum yum. I'll definitely be using this muffin recipe again, with other fillings. Pear and ginger? Ricotta and lemon? Raspberry and white chocolate? Strawberry and dark chocolate....?

1 comment:

Vida said...

All good choices Sarah, now how do you chose???? Maybe just make them all!!!!!!!! Problem solved Vida
Vidaatpenthouse2.blogspot.com